This vegan sushi bowl is made with quick pickled carrots and cucumbers, avocado, and edamame, all tossed in sesame soy dressing and served over rice. Made in just 30 minutes for a delicious vegan and gluten-free meal.
Friends, I think I might have a problem.
I mean, I seriously cannot get enough of this vegan sushi bowl. Since making this first for my blog last week, I have since had this meal six consecutive nights! And there is no end in sight.
I go through a serious sushi kick about once a year.
I really should say I go through a serious wasabi kick about once a year; it is that burning desire that keeps me coming back for more. You know what I mean, that intense kick that comes moments after taking a wasabi-seasoned sushi bite that makes you believe your nose is going to burn off and for a fleeting second your entire body goes numb from the pain of it all. And then, as it slowly subsides, you start to believe you just escaped an eminent wasabi-induced death. It’s that feeling that I can’t stop chasing.
See what I mean? It’s a problem.
Recommended Ingredients & Equipment
Ingredients & Substitutions
One of the best parts about these vegan sushi bowls is that they are highly versatile. While this is my favorite way to make this dinner, you can switch and swap vegetables as you please.
Here is everything you’ll need.
Ingredients & Substitutions
- Vegetables – You should have a blend of carrots, cucumbers, red bell pepper, and avocado.
- Edamame
- Rice – I prefer using jasmine rice. You could also use a long grain brown rice or, for a keto-friendly version, cauliflower rice.
- Quick Pickle Sauce – This is a simple combination of water, rice vinegar, and salt.
- Sesame Soy Dressing – This is a blend of soy sauce (use Tamari for a gluten-free version), sesame oil, rice vinegar, and wasabi.
- Additional Toppings (optional) – Top with pickled sushi ginger, sesame seeds, wasabi, and roasted seaweed
Recommended Equipment
For this recipe, you will need a small pot (for the rice)and basic kitchen utensils including a chef’s knife and cutting board. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Sushi Bowls
Making these Vegan Sushi Bowls requires assembling a few components all at once. In addition to cooking the rice, you will need to make the quick-pickled vegetables, sesame soy sauce, and prepare the vegetables.
But don’t worry. It’s all quite easy. Just follow these steps below.
Step One – Quick Pickled Vegetables
Firsts, we need to quick pickle our vegetables. To do this, thinly slice the carrots and cucumbers. In a shallow container, whisk together the ingredients for the quick pickle sauce. Fully submerge the vegetables in the liquid, cover, and refrigerate while you prepare the rest of the meal.
The longer the vegetables sit, the more flavorful it becomes. These quick-pickled vegetables can be made up to 2 days in advance.
Step Two – Prepare Remaining Ingredients
While the vegetable pickle, there are a handful of quick steps to finish this recipe.
- Cook the rice according to the package instructions. Note: brown rice will take about 2x as long to cook as white rice.
- Thinly slice the red bell pepper and avocado.
- Dethaw the edamame. Set aside.
- Whisk together the ingredients for the sesame soy dressing.
Step Three – Assemble and Serve
Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.
Serving and Storing
These bowls should be served immediately.
Store leftovers in separate containers. Leftover quick-pickled vegetables can be stored in the refrigerator for 5 days. Sliced vegetables can be stored in the refrigerator for up to 2 days for quick-assemble lunches.
More Vegan Bowls
- Cuban Black Beans Bowl with Plantain Fries
- Korean BBQ Bowl
- BBQ Soy Curls Bowl with Homemade Vegan Ranch
- Mediterranean Rice and Lentils Bowl
- Green Goddess Buddha Bowl
Vegan Sushi Bowl
Ingredients
Sushi Bowls
- 1 medium carrot, peeled into strips
- 1 cucumber, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 avocado, cubed
- 1 cup frozen edamame, thawed
- 1 cup cooked Jasmine Rice
Additional Toppings
- pickled sushi ginger
- black sesame seeds
- roasted seaweed, optional
Quick Pickle Sauce
- 1/2 cup water
- 1/4 tablespoons rice vinegar
- pinch of salt
Sesame Soy Dressing
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoons rice vinegar
- 1/8 teaspoon wasabi, optional
Instructions
- Combine the ingredients for the quick pickle sauce in a shallow dish. Add the prepared carrots and cucumbers, making sure they are fully submerged in the liquid. Cover and refrigerate while preparing the rest of the meal.
- Cook the rice according to package instructions.
- Prepare the red bell pepper, avocado, and edamame.
- Combine the ingredients for the sesame soy dressing and set aside.
- Assemble the bowls by dividing the rice between 4 bowls. Evenly divide the pickled vegetables, red bell pepper, and edamame. Top with sesame seeds and pickled ginger. Serve immediately with Sesame Soy Dressing.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Erica says
So simple but so good. Will definitely be making this on a regular basis ?
Gwen Strahan says
Yummy – love your recipes!